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Lemon Meringue Pie Cannoli

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These Lemon Meringue Pie Cannoli are a bright and elegant fusion dessert combining flaky pie crust shells with a creamy lemon meringue filling. Perfect for spring parties, showers, or afternoon indulgence, these handheld treats feature lemon curd, marshmallow fluff, and whipped topping for a sweet-tart bite that’s irresistibly refreshing.

Ingredients

  • 9-inch round pie dough circles
  • 1 egg
  • 1 tsp water (for egg wash)
  • ¾ cup lemon curd
  • ½ cup marshmallow fluff
  • 1 cup frozen whipped topping, thawed
  • 1 tsp fresh lemon zest (optional)
  • Powdered sugar, for dusting

Instructions

  1. Let pie dough soften at room temperature for 10 minutes.
  2. Preheat oven to 425°F and spray 8 metal cannoli forms with nonstick spray.
  3. On a floured surface, cut eight 4½-inch circles from the dough.
  4. Whisk egg and water to make an egg wash.
  5. Wrap dough circles around cannoli forms, sealing edges with egg wash.
  6. Freeze wrapped forms for 10 minutes.
  7. Bake for 10–12 minutes until golden brown. Cool completely before removing from forms.
  8. For the filling, mix lemon curd and marshmallow fluff until smooth. Fold in whipped topping and lemon zest.
  9. Chill filling in a piping bag until ready to serve.
  10. Pipe filling into cooled shells and dust with powdered sugar before serving.

Notes

  • Use graham cracker pie dough for a more authentic pie flavor.
  • Swap lemon curd for lime or orange for variation.
  • Fold in cream cheese for extra tang and thickness.
  • Dip filled ends in crushed meringue cookies or graham crumbs.
  • Add vanilla or almond extract for flavor complexity.
  • Fill cannoli just before serving to prevent sogginess.

Nutrition

Find it online: https://cookedbymaya.com/lemon-meringue-pie-cannoli/